Nigerian Jollof Rice is the most popular rice recipe in nigeria, and its a very big party favorite just like the fried rice. Its a meal i will recommend to anyone who has never tasted a nigerian meal.

Nigerian jollof rice is accepted all over the world and the ingredient used is found in all parts of the world. This was one of the first meals I learned to cook at a young age, and i improved my tactics over the years.

this is a delicious image of a Nigerian Jollof Rice with grilled chicken, i also added some peas to make it look more tastier.

INGREDIENTS FOR MAKING A NIGERIAN JOLLOF RICE

4 cups of rice
whole chicken meat or use any preferrable meat
1 liter of ground fresh tomatoes
ground fresh pepper
spices such as curry, thyme, delice, nutmeg and chicken spice
3-4 cubes of maggi knorr cubes
2 onions sliced
300ml of vegetable or groundnut oil
salt to add taste
5 cloves of ginger
3 fingers of garlic

Before you begin preparing the jollof, we have to parboil the rice first, boil about 5 cups of water in a pot, add the 4 cups of rice and leave it to cook for about 10 minutes. Then pour out and wash thoroughly with clean water then set aside in a bowl or plastic sieve.

We then parboil the chicken or any meat of your choice with the spices i listed above. And then prepare the main food with the meat stock (meat water). i like to use a lot of spice when preparing the chicken so that when i prepare the main dish, i use little seasoning .Add water so that more than half of the entire chicken (or meat of choice) is submerged, then add sliced 1 cup of onions, 3 cubes of knorr, one tea spoon of salt, one sachet of chicken spice and a teaspoon each of curry/thyme.

Peel of the outer back of the ginger/garlic, pound or grind.

You now pick out the parboiled tasty chicken and deep fry, this wouldn’t take more than 10 minutes.

Once you are done with frying the chicken, just add the remaining pieces of sliced onions, stir for 1-2 minutes and add the grounded tomatoes. I like to cook my jollof rice with the same oil I used in frying the chicken, Using a fresh oil is just the same as cooking without the chicken stock (meat water) which actually hold over 70 percent of the ingredient that is used in making most Nigerian foods, the end result is a tasteless meal.

Frying the tomatoes should take about 20-30 minutes. Fry until you also notice the tomatoes turning dark.

Once the tomato is well fried, you now add the meat water stock, the grounded ginger/garlic, a teaspoon each of curry and thyme, two teaspoons of salt then about 1 or 2 cups of water, add a cube or more of maggi or knorr. Stir and taste, it should taste overly spiced. Don’t worry, once the rice is added the taste would balance and it wont be overspiced.

Then add the rice and cover to cook.